-
1
In a large mixing bowl, whisk together honey, water, and yeast until smooth (1 minute); let stand in a warm spot until a thin layer of foam covers the surface (5-10 minutes).
-
2
Add 1 cup of the bread flour and the cornmeal and salt; mix well.
-
3
Cover bowl, and let dough rise for 1 1/2 hours.
-
4
Stir in oil and 3 cups flour, scraping and folding until the dough comes away from sides of bowl and gathers into a single mass.
-
5
Turn out onto a lightly floured surface and knead until smooth and elastic (10 minutes), adding flour as needed to keep dough from sticking.
-
6
Lightly oil a large bowl, turning to coat all sides; transfer dough to bowl.
-
7
Cover and let rise for 1 hour.
-
8
Preheat the oven to 350u00b0F.
-
9
Punch dough down, cover, and let rise for 35 minutes.
-
10
Lightly grease a baking sheet and dust with cornmeal if making rounds or grease 2 (9-inch) loaf pans if making loaves.
-
11
Cut dough in half and shape each half into either a round or a loaf.
-
12
Let dough rest, covered loosely with a towel, for 20 minutes.
-
13
Beat eggs with milk to use as a glaze; brush dough with egg mixture.
-
14
Bake until bread is browned and sounds hollow when tapped on the bottom (50 minutes).
-
15
Remove from pan and cool on rack.
